Château Meylet

Michel Favard, the father of biodynamics on Bordeaux’s right bank, presents his Meylet 2012 in Magnums. An ultra-rare, natural Saint-Émilion. From a parcel ideally situated and co-planted with 75% Merlot, 20% Cabernet Franc, and small amount of Cabernet-Sauvignon and Malbec. The vines are between 60 and 70 years old. Harvests are done by hand and with small crates, done over the course of a weekend between friends. Yields: 25 hl/ha. Vinification: maceration for 3 weeks in two 50 hl conical vats of Merrain oak, punching down of the cap, no chaptalisation, no added yeasts, no sulphur. Maturation between 18 and 24 months in barrels (20 to 30% new oak), with a homeopathic dose of sulphur at bottling. Average production: between 2500 and 4500 bottles a year!